Salmon Tetrazzini
A German friend from Indiana gave me this very Italian recipe. He serves it with warmed Italian bread and a Caesar salad.
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Rate
Servings: 4
Cost: $$$
Ingredients
- 4 ounces spaghetti uncooked
- 3 tablespoons olive or vegetable oil
- 1/3 cup chopped white onion
- 1/4 cup all-purpose flour
- 1 1/4 teaspoons seasoned salt
- 1/4 teaspoon thyme
- fresh-ground black pepper to taste
- 2 cups half and half
- 1 1/2 tablespoons sherry
- 2 7 ounce cans pink salmon drained
- 1/2 cup sliced black olives
- 1/4 cup chopped green bell pepper
- 1/3 cup fresh-grated Parmesan cheese
- paprika
- chopped fresh parsley
Instructions
- Prepare spaghetti according to package instructions.
- Preheat oven to 350°F, and butter a shallow 1 1/2 quart casserole.
- In a large sauce pan, heat the oil over medium-high heat.
- Add the onion and cook for about 5 minutes, or until tender.
- Blend in the flour, salt, thyme and pepper.
- Cook over low heat until mixture is smooth and bubbly.
- Reduce heat, and slowly stir in the half and half.
- Cook over low heat, stirring constantly, until thickened and smooth.
- Stir in the sherry, spaghetti, salmon, olives and green pepper.
- Turn into the prepared casserole.
- Sprinkle with the Parmesan cheese.
- Bake, uncovered, at 350°F for 20–25 minutes, or until hot and bubbly.
- Garnish with a sprinkle of paprika and parsley.
- Serve immediately.